Chicken Kerikeri

Add a little regional character to your cooking. Make the most of Kerikeri's fabulous navel oranges - great for snacking or cooking.

Ingredients

2	Chicken breasts, approximately 500g all together, skinned and boned (Main)
3 large	Navel oranges, use the Kerikeri variety, freshly juiced (Main)
25 g	Butter
1 large	Shallot, diced
1 clove	Garlic, crushed
½	Red capsicums, diced
3 Tbsp	Creme fraiche

Directions

1. Cut each chicken breast into 4 long equal pieces and place in a plastic bag. Add orange juice and coat well. Cover and refrigerate for about 4 hours, turning occasionally.
2. Remove chicken, pat dry and season. Reserve juice.
3. Heat butter in a non-stick frying pan. Brown chicken quickly on all sides. Add shallot, garlic and capsicum. Cook for 1 minute. Pour in juice and poach for 5 minutes, until cooked.
4. Place chicken on a warm serving dish. Whisk creme fraiche into pan juices, heat through and spoon over chicken.